I decided to make a pepper jack for my second pressed cheese. This will also be my first time taking somewhat thorough notes and sharing with the board. Below is the make and pictures.

As a side note, my times need work, I spend too much time messing around going to the next step. For instance, 10 minutes turns into 13 minutes. But, this time, my temperatures were basically spot on. Also, I found a better milk to use for #3 (not this make), non-homo, but this make is a quality P/H.

Also, I tried flocculation method. I have a question here. If I am using 3.5, but clean break doesn't happen, do I cut? Or is it just a guide?

Notes: 1. Curds don't have heat, maybe should have added more pepper water. 2. Peppers lost heat during boiling. 3. I am confused at using flocculation method. 3. Time control needs to improve. 4. My press is great. 5. Begin using better milk. 6. Not sure how long to age, think I am getting a Vac sealer for Christmas 7. Need a PH meter.

Thanks Al. I still have some finish work to do on it. It needs very little weight to achieve the pressure needed. The calculated advantage is 22.75. With the weight of the arms included, and 2 pounds weight on it, I am getting more like a 25 to 1 advantage. I need to begin utilizing the other attachment points and calculating their weights for more fine tuning. Thanks for looking!

I just ordered a press out of North Carolina that I really liked with a 4:1. It will meet all of my needs but I have to say that yours offers significant advantages that were not available on any I saw comercially available.